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Saturday, October 23, 2010

Hand made Christmas Challenge......

Blogtober 23rd

This is some Christmas bunting I have been knitting recently. I am having trouble keeping it flat as the edges are curling in a fair bit, I have tried blocking it, with limited success, oh well, it's just for us so I guess it doesn't really matter much, it still looks cute and Christmasy!

I have a few more favourite recipes for biscuits I like to make for gifts.....

Cream butter and sugar until light and fluffy, beat in sweetened condensed milk, then sift flour in 2 batches. Stir in chocolate. Roll spoonfuls into balls, place on greased tray, press down slightly with fork. Bake in moderate oven (180 degrees) for about 10 minutes.

Place butter, sugar, golden syrup, ginger and cinnamon in a saucepan over medium heat. Stir until butter melts and mixture is smooth. Put bicarb and boiling water in a small bowl and combine. Add to butter mixture and stir to combine. Add sifted flour and stir until smooth. Spoon spoonfuls onto greased tray, leave room to spread. Bake in moderate oven (180 degrees) for 12 - 14 minutes or until biscuits are just firm around edges. Allow to cool on trays.

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This is not a biscuit recipe, but is delicious for a sweet hit and people really seem to like a homemade version of this lolly.

Before I start I like to prepare the tray I am using by lining it with a piece of baking paper. Heat golden syrup, and sugar, bring to boil, then simmer on low heat for 5- 10 minutes, careful to not burn it! Test for brittleness by dropping a little bit in water and seeing how hard it goes. When done, take pot off heat and add sifted bicarb, stir quickly and tip onto tray to set and cool. ( When you add the bicarb it will froth up and turn into honeycomb so stir the bicarb in quickly, but don't over stir or the air will all go out of it and it will lose it's lightness).When cold and hard, shatter into pieces and you can dip in chocolate for homemade crunchies!

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